Two baked pumpkin pies

Vegan Pumpkin Pie

An easy recipe for Vegan Pumpkin Pie that will satisfy everyone in the family!

Pumpkin Spice and Everything Nice

Autumn is here, and we are enjoying the fall colours, while we busy ourselves with outdoorsy projects.

Beginnings of Ontario fall colours
Beginnings of Ontario fall colours

Our young adult kids are busy working and going to school – we hope – – and ordering all things pumpkin spice from fancy coffee shops. In the hopes of luring them to visit us, I have been baking “pumpkin spice” food.

Pumpkin Spice
Pumpkin Spice – Photo by Nathan J Hilton on

The plan is working! Two of our boys are coming for Thanksgiving Dinner, and our world travelling daughter has blessed us with her presence. This means we will be serving vegan treats again, along with our omnivorous feast.

My pumpkin spice baking has included – Vegan Pumpkin Spice Biscotti, Vegan Pumpkin Pie, a basic Pumpkin Pie, and a sneaky Pumpkin Spice Cake (made with cake mix!).

Why Vegan Pumpkin Pie?

Our daughter has embraced a vegan lifestyle and diet which emphasizes kindness to all living beings – and that means no meat, dairy or eggs. Why should you have to give up the creamy richness of pumpkin pie?

AND – Why should I have to bake one vegan and one non-vegan version of this autumn treat – when the boys will eat them both anyway?

This recipe tastes just as delicious as the traditional but uses no dairy or eggs. Coconut cream does the trick to create the creamy texture – but the pie has no coconut taste!

With vegan and dairy free family members and guests – we have become pros at creating classic foods that can accomodate everybody. This is one of those dishes.



Key Ingredients for Your Vegan Pumpkin Pie

  • Pumpkin puree: Use canned pumpkin puree – NOT pumpkin pie mix and NOT just fresh pumpkin. I don’t know about canned pumpkin puree in your part of the world – but in my grocery stores I can only purchase 28 ounce cans of pumpkin when my recipes call for 2 cups! I use the leftover to make pumpkin spice biscotti. Recipe to follow soon!
  • You can also roast fresh pumpkin and create your own puree if you like, but I have not included the instructions for that here. Fresh pumpkin is not the same as canned pumpkin puree.
  • Vegan pie crust: Either store-bought or homemade. I prepare my traditional family recipe for one homemade pie shell – using lard made with vegetable oil only.
Lillie's Vegan Pie Crust
Lillie’s Vegan Pie Crust
  • Non-dairy Coconut Cream – It comes in a can – look for the cream – not the milk!
One can of Coconut Cream
One can of Coconut Cream
  • Sweetener: Brown sugar. Sometimes I taste my puree and add a little more sugar!
  • Corn Starch: A little bit of thickener!
  • Spices: Cinnamon, nutmeg, ground cloves, and allspice. These bring warmth, depth and zip to pumpkin pie. If you prefer a different zest to your pumpkin spice – by all means change it up!
delectable sliced pumpkin pie on white ceramic plate
Photo by Pixabay on

Steps to Make the Perfect Vegan Pumpkin Pie

  1. Prepare your crust: If making from scratch, combine flour, sugar, salt, and vegetable lard until crumbly. Slowly add cold water to form a dough. Refrigerate dough as per instructions – and then roll, fit into bottom of pie plate only. No need to pre-bake or use pie weights.
  2. Blend the filling: Mix pumpkin puree, coconut cream, sugar, and spices in the blender – and pulse until smooth. That’s it – why did we think vegan pumpkin pie was complicated? There are obviously no raw eggs in this vegan pie – so go ahead and taste the puree while it’s in the blender – sometimes I add a bit more sugar or spice – so why not?
  3. Fill & bake: Pour your pumpkin mixture into the crust and bake at 350°F (175°C) for 50 minutes or until set.
  4. Cool & serve: Allow your pie to cool for several hours. For the best flavor and texture, refrigerate overnight before serving. Pair with vegan whipped cream for added indulgence!
Vegan pumpkin pie
Vegan pumpkin pie
Pumpkin Pie
Pumpkin Pie

Tips for a Flawless Vegan Pumpkin Pie

  • Watch the pie edges. If the crust starts to darken too quickly, shield it with aluminum foil or a pie shield.
  • Brown Colour – Using brown sugar instead of granulated white sugar improves the texture and flavour – but the pie is a little bit darker than a traditional pumpkin pie. No worries – it tastes great!
  • Freezing: This pie freezes well!

Below is a printable recipe card from RecipesGenerator. Please give it a try!

Happy Pumpkin Spice Season

Having a family dinner when your guests have a variety of dietary requirements doesn’t have to be complicated. This vegan pumpkin pie that’s sure to impress both plant-based eaters and traditional dessert lovers alike.

Happy baking!

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13 thoughts on “Vegan Pumpkin Pie

  1. I had to laugh Lillie, when I make two versions of anything to accommodate the vegans, the non-vegans (usually the men, just sayin’) make all kinds of noises about the vegan offering. However, when seconds are to be had, they chow them all down without a thought.

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